Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons Saus Cabai (Indonesian chili sauce)
- Salt and pepper to taste
- Cooked rice, for serving
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the sliced chicken and stir-fry for 2-3 minutes until browned.
3. Add the sliced bell peppers, onion, and minced garlic to the wok and stir-fry for another 2-3 minutes until the vegetables are slightly softened.
4. In a small bowl, mix together the soy sauce, oyster sauce, and Saus Cabai.
5. Pour the sauce over the chicken and vegetables in the wok and stir-fry for another 2-3 minutes until everything is coated in the sauce and heated through.
6. Season with salt and pepper to taste.
7. Serve the Saus Cabai chicken stir-fry over cooked rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 275
- Fat: 11g
- Carbohydrates: 11g
- Protein: 31g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as broccoli or snap peas.
- Saus Cabai can be substituted with any chili sauce or hot sauce.
Variations:
- Add sliced mushrooms or water chestnuts for extra texture.
- Use different types of chili sauce or hot sauce for different levels of spiciness.
- Add a tablespoon of honey or brown sugar to the sauce for a touch of sweetness.
Tips and tricks:
- Slice the chicken and vegetables thinly for even cooking.
- Make sure the wok or skillet is hot before adding the ingredients to ensure a good sear.
- Stir-fry quickly and constantly to prevent the ingredients from burning.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Saus Cabai chicken stir-fry in a large bowl or on a platter for family-style serving.
- Garnish with sliced green onions or cilantro for a pop of color.
Garnishes:
- Sliced green onions or cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or green beans
- Egg rolls or spring rolls
Troubleshooting advice:
- If the chicken is sticking to the wok or skillet, add a little more oil to the pan.
- If the vegetables are not cooking evenly, slice them thinner or cook them separately before adding them to the stir-fry.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Saus Cabai is a popular Indonesian chili sauce made with chili peppers, garlic, and vinegar.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the Saus Cabai chicken stir-fry with a side of steamed rice and a cold beer.
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Region: Indonesian